Organic Gardening & Seasonal Cooking Workshop Series - Community Harvest Working Group
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Workshop
Series
Facilitators’
Guide
Community Harvest Working Group
OrganicGardening&
SeasonalCooking
WorkshopSeries
ORGANIC GARDENING & SEASONAL COOKING WORKHSOP SERIES
Workshop Series Facilitators’ Guide
2010 Community Harvest Working Group
c/o Kingston Community Health Centres
400 Elliott Ave, Kingston, ON K7K 6M9
Phone 613.542.2949
This project was made possible thanks to:
The City of Kingston’s Healthy Community Fund
Kingston Community Health Centres
Justice, Peace & Integrity of Creation Office of the Sisters of Providence of St. Vincent de Paul
Loving Spoonful
Wally Elmer Recreation Centre
St. Matthew’s United Church
The Rotary Club of Kingston
Prepared by program facilitators:
Janette Haase
Mary Wood
With contributions from
Maria Fisher, workshop participant
Editors:
Marijana Matovic
Tara Kainer
i
Foreword
Food, cooking, friendships, community building. These simple words resonate with us. For
many people good food and healthy eating are out of reach. But, the impossible becomes reality
when community becomes involved to build opportunity, friendship and lasting presence;. This
is the role of the Community Harvest Working Group (CHWG) in Kingston.
The CHWG was established in 2007 in response to a pending food crisis in Kingston’s north
end: the only grocery store in the area was to be closed. Various organizations, community
members and food security advocates formed the CHWG and started the groundwork for many
successful initiatives created to address this community concern.
The CHWG embodied community engagement from the beginning. They conducted several
surveys to assess the needs of the community and to determine if there was interest among
community members for food access programs in Kingston’s north end, particularly the Rideau
Heights area.
In response to community suggestions, the CHWG raised funds for two successful pilot projects
that began in 2009, the Community Harvest Market, a farmers’ market located at the Wally
Elmer Neighbourhood Centre and an organic gardening and seasonal cooking workshop series,
with garden space at “the Wally,” and kitchen and meeting space just down the block at St.
Matthew’s United Church. Both projects were first of their kind: no disadvantaged Kingston
neighbourhood had ever had a farmers’ market, and never before had anybody in Kingston
offered a workshop combining gardening and cooking skills.
Participation doubled and enthusiasm flourished in the second year of operations for both
projects. The Community Harvest Market saw great community presence and involvement.
The second year for the gardening and cooking workshop series led to the development of a
“Workshop Series Facilitators’ Guide” to enable others to successfully run similar workshops in
their own neighbourhoods.
The Organic Gardening & Seasonal Cooking Workshop Series
This innovative workshop series is community building at its best. It combines relationship
building with caring for the environment while working towards a food secure community. It
fosters social relationships in the community by bringing people together to garden, cook and
enjoy food. This series encourages participants to have fun while developing their knowledge,
skills and awareness of the neighbourhood in which they live.
Tending a garden is a social and physical activity for participants and visitors alike. Gardening
and cooking together develop stronger community ties and improved quality of life for project
participants and their families. This project also encourages and supports healthy lifestyles by
focusing on enjoyable activities that provide opportunities for networking and for welcome
breaks from the difficult challenges low-income communities often face.
i
CHWG History
In 2005, residents of Kingston’s Rideau Heights neighbourhood got word that the IGA, the only
grocery store in their area, was to be closed. Queen’s University and Kingston’s John Howard Society
consequently conducted a survey in Rideau Heights to determine the impact the closure would have on
food security for local individuals and families in the area. About the same time the Community
Harvest Working Group or CHWG (known at the time as the Healthy Food Access Working Group
and the Healthy Lunch Box/Recipes Working Group) came together with the goal of working towards
increasing food security for residents of north Kingston.
Following the Queen’s/John Howard study, the CHWG, made up of community members and
representatives of various organizations, carried out a survey of its own. The intent of the survey was to
assess the need and interest of community members for food access programs in the Rideau Heights
area. Results of the survey and a subsequent community meeting indicated that participating residents
would most welcome a local farmers’ market, community gardening/cooking program, and gleaning as
ways of strengthening food security in their area.
By 2009, the CHWG had raised funds for two successful pilot projects that ran the same year: the
Community Harvest Market, located at the Wally Elmer Neighbourhood Centre, and an organic
gardening and seasonal cooking workshop series, facilitated by Janette Haase and Mary Wood. The
organic garden, located outside the Wally, provided the produce prepared in the kitchen of St.
Matthew’s United Church across the road. Both were first of their kind: no Kingston low-income
neighbourhood had ever had a farmers’ market, and never before had Kingston offered a workshop
combining gardening and cooking skills.
Organizing a fundraiser featuring Margaret Atwood in cooperation with the Kingston Writers’ Festival
in 2009 not only increased awareness of the CHWG and its activities but also raised enough funds to
help keep projects going for a second year. Atwood chose the CHWG to provide a Reception in
Kingston as part of her international tour to promote her latest novel, The Year of the Flood, because
the group shares her passion for food localism in an increasingly food insecure world, particularly for
disadvantaged and marginalized people. In addition to the Reception, a CHWG member, Susan Belyea,
participated in the documentary film chronicling Atwood’s global book tour, In the Wake of the Flood,
launched at the Kingston Writers’ Festival in 2010.
Participation doubled and enthusiasm flourished in the second year of operations for both projects.
Thanks in large part to our coordinator, Kathy Sturmey, the Community Harvest Market had twice as
many vendors and three times as many visitors in 2010 as it had in 2009. Of those who filled out CHM
surveys, 84% said, based on their experience, they’d visit the market again. Comments from market-
goers included, “We eat more healthy [food] and eat more fresh produce,” and “Great kids, great people,
great time.”
ii
Table of Contents
Foreword i GARDENING 37
CHWG History ii COOKING 38
Introduction 1 Wrap-up & Next Meeting 39
The Facilitators 2 Workshop 6 – June 41
Before you begin… 3 Preparation for the June workshop: 42
The Budget 3 GARDENING 43
The Garden 4 COOKING 44
The Kitchen 4 Wrap-up & Next Meeting 46
Other Logistics - Getting Started 5 Workshop 7 – July 47
Workshops Series Checklist: 7 Preparation for the July workshop: 48
Workshop 1 – January 11 GARDENING 49
Preparation for the January workshop: 12 COOKING 49
INTRODUCTION 13 Wrap-up & Next Session 50
EATING LOCALLY AND SEASONALLY 13 Workshop 8 – August 51
Local Food Sources: 13 Preparation for the August workshop: 52
The Garden 14 GARDENING 53
COOKING 15 COOKING 54
Wrap-up and next meeting: 16 Wrap-up & Next Meeting 56
Workshop 2 – February 17 Workshop 9 – September 57
Preparation for the February workshop: 18 Preparation for the September workshop:58
GARDENING 19 GARDENING 59
COOKING 20 COOKING 60
Wrap-up & Next Meeting 22 Wrap-up & Next Meeting 62
Workshop 3 – March 23 Workshop 10 – October 63
Preparation for the March workshop: 24 Preparation for the October workshop: 64
GARDENING 25 GARDENING 65
COOKING 26 COOKING 65
Wrap-up & Next Meeting 27 Wrap-up & Final Evaluation 68
Workshop 4 – April 29 Workshop 11 – November 69
Preparation for the April workshop: 30 Preparation for the November workshop: 70
GARDENING 31 GARDENING 71
COOKING 32 COOKING 72
Wrap-up & Next Meeting 34 Wrap-up & Final Evaluation 73
Workshop 5 – May 35
Preparation for the May workshop: 36
iii
Appendix 1 - Participant Recruitment
Worksheet 74
Appendix 2 - Informed Consent for
Participants 75
Appendix 3 –Contact and Attendance
Summary 76
Appendix 4 - Menu Planning, Preserving &
Harvest Worksheet 77
Appendix 5 - Grocery/Shopping List
Worksheet 78
Appendix 6 - Kitchen Equipment List 79
Appendix 7 – Session Debrief Worksheet 80
Appendix 8 - Bugs & Pests 81
Appendix 9 Sample Evaluation Forms 87
4
iv
W O R K S H O P P R E P A R A T I O N
Chapter
1
Introduction
T his manual is based on two years experience in facilitating an organic
gardening/seasonal cooking workshop series presented by the
Community Harvest Working Group. The series draws upon the idea
that by teaching participants to grow and to cook their own food, we can
increase food security in low-income areas and build stronger communities. The
workshop series was the idea of Mary Wood and Janette Haase whose combined
interests in gardening and healthy local eating inspired them to approach the
Community Harvest Working Group to see if they were interested in
partnering.
From Seed to Table, a book written by Janette Haase,
and published by Insomniac Press (2009) is used as the
basis for the delivery of these monthly workshops.
This guide is designed to be used as a
companion to From Seed to Table and
cannot stand alone as a training guide.
Note: on subsequent pages FSTT
refers to From Seed to Table and page
or pg refers to this manual.
Workshops begin in January or February and run until October or November.
They are designed to be three to four hours in length and to include up to 12
participants. These workshops present gardening information – theoretical in
winter and hands-on in a 300 – 500 square foot teaching garden from April to
November. Produce from the garden and purchased ingredients, locally grown
where possible, are used for the cooking component which culminates in a meal
shared by participants and facilitators. Where possible excess produce from the
garden is distributed fresh to the participants or preserved for their use.
1
W O R K S H O P P R E P A R A T I O N
The Facilitators
Janette Haase is a long-time organic gardener
and the author of From Seed To Table –
A Practical Guide to Eating and Growing
Green. (Insomniac Press 2009).
With 25 years experience in organic agriculture,
both as a commercial grower and a home
gardener, Janette has worked hard to develop a
diet that is both local and seasonal. Her 400 square foot garden provides her and
S H O R T C U T K E Y
Community her family with fresh vegetables from April to November. Each fall she stocks a
CHWG Harvest small cold storage room in her basement with winter vegetables purchased from
Working Group a local farmer. In 2005 Janette began to document her gardening methods and to
Garden compile recipes that, as much as possible, utilized her own produce and local
Activities ingredients. This work resulted in her book as well as many speaking and
Kitchen
teaching engagements. She currently teaches several workshop series based upon
Activities the garden designs and recipes in From Seed to Table, both privately and through
Pay Attention
contract with the Community Harvest Working Group in Kingston.
Critical
Information
From Seed To
FSTT Table Mary Wood is a Registered Holistic Nutritionist, organic
gardener and teaching chef, working at KCHC since
November 2005. She is also the coordinator of Good Food
Box Kingston. In that capacity she works with a variety of
volunteers and community-based agencies to help make fresh
fruits and vegetables available at wholesale prices to everyone
regardless of their level of income.
Mary is very passionate about food (local, organic, seasonal and fresh where
possible) and brings with her much enthusiasm and support for anyone striving
to make healthy food and lifestyle choices.
Mary also writes the Healthy Food section for Your Workplace Magazine, which
provides a healthy recipe, along with nutritional analysis and commentary on the
featured food for the month.
2
W O R K S H O P P R E P A R A T I O N
Before you begin…
The Budget
Garden Materials
• Seeds $150 - $200
• 3 – 4 Garden forks $75 – $100
• Transplanting Supplies $50 - $75
• Composted manure $150 - $200
• Straw for mulch $25
Kitchen Materials
• $5 per person per session based on
12 participants x 10 months = $600
• Kitchen rental (need to negotiate in your community)
Miscellaneous considerations…
• Photocopying and publicity $300
• 12 Copies of From Seed To Table - $300
• Childcare (optional)
• Transportation (optional)
• Administrative support of an organizational body
Facilitators
• Gardener & Cooking Instructor 11 hours each per month
over 12 months, including:
o Planning and facilitating workshops,
o Attending meetings
o Report writing
Approximate budget for all of the above considerations $13,000
3
W O R K S H O P P R E P A R A T I O N
The Garden
• A 400 – 600 sq foot space tilled and composted (with sod removed if
this has not been done previously).
• Raised beds are discouraged as these are
expensive to construct and do not utilize
existing soil. When working with low-
income participants it is better to model a
more affordable ground-level garden if at
all possible.
• Safeguarding against vandalism may be
needed.
• Availability of water is helpful but not
essential. We have been successful
watering transplants with seven-gallon
pails and relying on Mother Nature.
The Kitchen
• Kitchen should be in relatively close proximity to the garden space.
• It should be large enough to accommodate 10 to 12 participants and
facilitators.
• Kitchen should be equipped
with at least two sinks, a
centre island, and at least one
to two stoves with ovens,
stockpots, etc. (a fridge is nice
but not necessary).
• Dining area as well as cutlery,
serving dishes and place
settings should be available.
• If providing childcare, a
suitable room should be
available on-site close to the
kitchen.
• You may have to secure keys and alarm code for access to the facility
each month.
4W O R K S H O P P R E P A R A T I O N
Other Logistics - Getting Started
Prepare the garden – preferably the fall before, but early April works too.
Gas powered sod removers can be rented but this method leaves the
problem of disposal of the sod. If possible, the sod should be killed by
blocking all light to it for a period of two to three months and then
digging the area. Essentially the sod is composted and it enriches the
garden itself (FSTT, 27).
Often local gardening centres contribute volunteer time, materials, and
equipment to local projects.
Keep the garden small (400 – 600 sq ft) - the intent is to demonstrate what
can be done in a small backyard with little effort.
Secure the kitchen. Inventory the kitchen for what’s available for your
use. See Appendix 6 for checklist. Keep a detailed list of items you are
carrying back and forth.
Develop posters and advertising – distribute through local churches,
community centres, schools, agencies, etc.
Recruit facilitators – the series is designed for
two facilitators. With a slightly longer
workshop format and some volunteer help,
one facilitator could manage the series if
necessary.
Gardening facilitator should have a strong
background and experience in gardening.
Kitchen facilitator should have:
A current Safe Food Handling Certificate
issued through Public Health (contact
Public Health for their schedule of courses,
and check online for self-study courses and
exam locations)
Some formal culinary training
Experience facilitating cooking programs.
Recruit participants – screen for food sensitivities, allergies, dietary
preferences (vegetarian, diabetic, etc.), and significant health risks
(diabetes, oral health issues, heart disease, etc.) if any. See recruitment
sheet, Appendix 1.
5W O R K S H O P P R E P A R A T I O N
Set the dates – generally a date towards the end of each month works
better in terms of planting the garden in April.
Set the time – e.g. 10 am to 1 pm serving lunch or 5 pm to 8 pm serving
supper (whatever works best for your situation).
Prepare for the first workshop (in Nov/Dec the year before):
Order copies of From Seed to Table – one for each participant and
facilitator. Cost is approximately $25 per copy, taxes not included,
S H O R T C U T K E Y and shipping costs may have to be considered.
Community Order copies of the Guide to Home Preserving by Bernardin.
CHWG Harvest
Working Group Cost is approximately $10 per copy, taxes included.
Garden Order a variety of seed catalogues (FSTT, 36).
Activities
Order The Power of Community, a documentary about Cuba’s
Kitchen agriculture. Cost is about $20 from New Society Publishers.
Activities This inspiring documentary shows how Cuba, after losing access to
Pay Attention Russian oil and agricultural chemicals in the early 1990s, transformed
Critical its agriculture to one that is local and organic. The Power of
Information Community ties into teachings in the September workshop.
From Seed To
FSTT Table Secure a flip chart and paper or blackboard to present information.
Purchase three to four garden forks and some hand tools (FSTT, 25).
Purchase a section of floating row cover (FSTT, 60).
Purchase watering equipment, if applicable (FSTT, 26).
Cover garden area to kill the sod.
6W O R K S H O P P R E P A R A T I O N
Workshops Series Checklist:
Workshop Series Checklist for Session _________________
Monthly Task Responsibility
Print two copies of this checklist, one for each
facilitator.
Pack up blackboard or flip chart for workshop.
Make reminder phone calls to participants,
Appendix 3.
Book childcare for workshop if required.
Bring attendance sheet Appendix 3.
Bring additional copies of From Seed to Table, as
appropriate.
Complete required paperwork for reimbursement of
expenses.
Gardening Facilitator
Workshop Preparation:
Start and care for month-appropriate seedlings to plant in the garden
approximately one month in advance of planting (FSTT, 93-94).
Assemble gardening tools: forks, hand tools, measuring stick.
Assemble watering equipment.
Bring trays of month-appropriate seedlings and seeds to plant.
Secure a large container and a serrated knife for harvesting vegetables
and herbs starting in May.
Bring appropriate footwear for working in the garden.
Check on the garden at least once or twice in-between workshops to
monitor growth of weeds and seedlings, and check on pests; take
appropriate action (FSTT, 161).
Garden Equipment Checklist
3 – 4 garden forks
5 – 10 bags of composted sheep manure or compost
4 foot marker stick
Appropriate footwear
Container for compost if there is no compost bin on site
7W O R K S H O P P R E P A R A T I O N
Containers with lids for carrying water to the garden if water is not
available at the garden (7 gallon plastic pails are available free from
many food service businesses)
At the Garden
When participants arrive start a discussion about what needs to be done
in the garden this month.
Assign tasks to participants that are appropriate to their level of
physical fitness/ability.
Demonstrate proper techniques for weeding.
Demonstrate proper techniques for harvesting vegetables, greens &
herbs.
From May to October, if there is endive to be harvested facilitator
should go to the garden 5 days before the workshop and tie it up
(FSTT, 158). At some point this technique should be demonstrated during
the workshop.
Harvest what’s ready and have a participant take it to the kitchen as
soon as possible.
Provide guidance/assistance as required.
Plant new seedlings and seeds and water well.
Tidy up garden and head over to the kitchen.
Cooking/Kitchen Facilitator
Workshop Preparation:
Contact gardening facilitator the week before the workshop to share
recipe selections and what you expect is coming from the garden that
you intend to use in cooking. Select 3 to 4 recipes to prepare, depending
on the size of the group and the time available to prepare dishes. Scale
meals for 12 – 16 participants, Appendix 4.
Visit the garden the day before to confirm what’s ready to be harvested.
Once recipes are selected, prepare them first at home so you are familiar
with them. Note any tips you can share with the group when making
them together. Please note: There can be a difference between home-
prepared ingredients and those you purchase in the grocery store. For
example, pureed pumpkin, cooked dried beans and stewed tomatoes
may contain more or less liquid and therefore the recipes may need to
be adjusted to get the right consistency. Write up grocery list using
template, Appendix 5. If possible source fresh ingredients from your
own, or a friends’ garden (e.g. rhubarb, chives, etc)
8W O R K S H O P P R E P A R A T I O N
Make photocopies of recipes to be used (one for each workstation).
Purchase/assemble suitable take-home containers for leftovers and fresh
and/or preserved vegetable (biodegradable containers preferred).
Prior to the session assemble any small appliances, cooking/kitchen
equipment and prepare to transport them to the kitchen, Appendix 6.
Purchase the recipe ingredients from local sources where possible. The
closer to the session you shop the fresher ingredients will be. From the
first session onward you will be building a pantry of items such as olive
oil, herbs and spices that can be used in future sessions.
Anything perishable should be purchased in small quantities (just what
you need) and any leftovers of those items should be sent home with
the participants. Take note of these items so you remember to send
them home.
At the Kitchen/Community Centre:
Arrive at the kitchen approx ½-hour before the session begins.
Unlock doors and put code into alarm system to disarm, if appropriate.
Clean and sanitize work surfaces in kitchen before participants arrive –
if you have a participant who is interested in mentoring with you in the
kitchen with food prep, etc., ask him/her to consider coming earlier to
help with these tasks.
Fill and boil kettles for tea. Set out teapots, teabags, cups, spoons and
condiments (milk, honey, sugar), as appropriate.
Set aside food for childcare workers, if appropriate.
Set up workstations for recipe preparation and get cooking equipment
and small appliances, etc., assembled and ready to use.
Set out ingredients for recipes on a separate counter so they are
accessible to the group.
Welcome participants upon arriving from the garden or the education
session. Review the “Available Foods” reference chart each month and
reinforce the concept of local and seasonal eating.
Introduce the recipes being prepared at this session.
Divide participants into teams to prepare the recipes, to clean
up as they go, and work on the special technique being taught
that month. Change the teams up each month so that the same
people aren’t working clean-up duty each month.
Provide assistance with recipes, ingredients, safe food and knife-
handling skills as required.
9W O R K S H O P P R E P A R A T I O N
Meal
Have participants set up tables and set out bread and condiments,
serving dishes, place settings, cutlery, etc.
Try to arrange seating so as to encourage positive group dynamics.
Set up buffet-style presentation of foods, or serve as you go.
While enjoying the meal, engage participants in a discussion about the
food and the recipes. Try to find out:
What did participants like/dislike?
Have they tried these foods before, and if so, how have they prepared
them?
Would they make these recipes at home? How else could they use these
vegetables?
Wrap-up
Pack excess food for participants to take home.
Clean up and wash dishes, counter tops, sinks and floors, as
appropriate, putting everything away in its proper place.
Pack up everything that needs to leave with you, including all gardening
and kitchen equipment/supplies.
Put tables and chairs back where they belong.
Always leave the kitchen cleaner than you found it!
Confirm date and time of next workshop and where to meet.
Remove all workshop, gardening, kitchen equipment/supplies from
facility.
Set alarm and lock up facility, if appropriate.
Post-Workshop
Debrief with co-facilitator about what went well, what could have gone
better, etc in the workshop. Keep track of these notes for final report.
See Session Debrief Worksheet, Appendix 7.
Track attendance, as well as costs for gardening, food, etc.
Submit requests for reimbursement with original receipts attached. It is
wise to keep copies of receipts and requests for reimbursement.
10J A N U A R Y W O R K S H O P
Chapter
Workshop 1 – January
2
Purpose:
1. To connect participants with the leaders and each other
2. To provide a setting where participants can experience positive social
interactions with group members and the facilitators
3. To build a commitment to the workshop series
4. To introduce participants to gardening concept.
5. To introduce participants to seasonal eating and buying locally
6. To prepare and enjoy a seasonal and locally-sourced meal together
Objectives:
By the end of this session participants will be able to:
1. Understand the significance of seasonal and local eating
2. Identify sources of local foods
3. Understand basic gardening concepts, including compost and fertility,
basic tools, and how to prepare a new garden from scratch
4. Understand the use and benefits of seed catalogues
5. Identify local and seasonal food items at the grocery store in January
6. Feel confident they can prepare January’s recipes at home
Agenda:
Activity 1: Introduction
Activity 2: Eating Locally & Seasonally
Activity 3: Planning a Small Garden
Activity 4: Cooking
Activity 5: Technique
Activity 6: Wrap-up & Next Meeting
11J A N U A R Y W O R K S H O P
Preparation for the January workshop:
Gardening Cooking
Print off the generic Workshop Checklist for each month and each
facilitator, pg 7–10 of this guide
Read the Introduction and January chapter of From Seed to Table,
pages 13–50.
Purchase name tags and markers for participants & facilitators.
Bring copies of From Seed to Table.
Assemble a variety of vegetable Make an inventory of what is
seed catalogues (FSTT, 36–37) accessible in the teaching
Order a small amount of treated kitchen. You will refer to it
often during the first couple of
seeds (FSTT, 34)
months as you familiarize
Assemble a sampling of local yourself with what you need to
food directories, for example carry with you to the teaching
“The Local Harvest” kitchen
(FSTT, 27)
Since this is your first session
Bring tools: garden fork, hand you will have to purchase
tools, watering equipment, everything listed in the recipes.
measuring stick From month-to-month as you
go you will be building a pantry
of condiments, dried herbs and
spices. So, January, February,
March and April are likely
going to be your most
expensive months for food
Print Shopping List for January,
Appendix 5, and itemize what is
needed and where the item is
coming from
Make copy of the reference
chart Available Foods
(FSTT, 39)
12J A N U A R Y W O R K S H O P
The Workshop:
INTRODUCTION
- Introduce yourselves to the group and describe your roles (gardening
facilitator, cooking/kitchen facilitator).
- Ask the participants to introduce themselves and to talk about their
interests - most people tend to talk about their gardening interests but
should be encouraged to talk about cooking as well.
- Describe the format of the workshops: hands-on, getting experience
by doing things together, team work, meet at the garden for outdoors
sessions then migrate to the kitchen, prepare meal together, learn a
specific technique, etc.
- Introduce and distribute From Seed to Table.
- Emphasize the need for a commitment to the whole workshop series.
EATING LOCALLY AND SEASONALLY – FSTT, 19-24
- Discuss what it means to eat locally and seasonally.
- What kinds of foods are available locally?
- What does seasonal mean?
- What kinds of fruits and vegetables should be eaten in each season and
why?
- What things can be grown and what must be purchased?
- Methods of storage for fruits and vegetables - cold storage, canning,
freezing, drying.
- Environmental reasons for eating locally and seasonally - this should
be a short summary, taking some statistics from (FSTT, 47–50).
Local Food Sources:
1. Small groceries, local food stores and health food stores.
2. Farmers’ markets and farm gate.
3. Community Supported Agriculture (CSA)
4. Local food directories such as Canadian Organic Growers: www.cog.ca,
and local food initiatives.
5. Your own garden!
13J A N U A R Y W O R K S H O P
The Garden
Refer to Logistics for each workshop on page 7 of this guide for:
Monthly tasks
Workshop preparation
Garden equipment checklist
At the garden
Garden (FSTT, 26–27)
- Discuss the location of the garden (wind, shade, soil depth, water
table), as well as methods of digging a first garden (tilling, killing the
sod, removing the sod).
Compost (FSTT, 24–25)
- Two bins, 3 x 5 feet (wood pallets, fencing, concrete blocks, straw)
- Manure, straw, garden & kitchen waste.
Tools (FSTT, 25–26)
- Garden fork, hand tools, watering equipment, transplanting supplies,
pails, measuring stick
Seeds (FSTT, 33–37)
- Introduce the idea of buying seeds from a seed catalogue; allow
participants to look at a variety of seed catalogues.
- Discuss the advantages and disadvantages of larger and small seed
companies.
- Show an example of treated seeds, and explain what the fungicide is
and why treating seeds is not necessary.
- Discuss the definitions of different types of seeds.
14J A N U A R Y W O R K S H O P
COOKING
Familiarize yourself with the selection of recipes for Session 1 from January
recipes (FSTT, 40–46), and try out the ones you are thinking of making in
the session at home first.
Refer to Logistics for each workshop on page 7 of this guide for:
Workshop preparation, recipe selection & scaling
Compiling grocery and equipment lists
Kitchen setup and food prep
Clean-up and wrap-up
You will need to print a copy of the Workshop Series Checklist,
pages 7 – 10 in this guide; one for each workshop and each facilitator.
Selection of Recipes for Session 1 from January recipes (FSTT, 40–46)
- Recipes for January are based on seasonal and local food items.
- Tie the conversation into Available Foods (FSTT, 39).
- Eating seasonally/buying locally also means staying away from foods
that are shipped from foreign countries, even from outside your
province, in cold storage containers.
- Good choices for January, especially if it’s cold and blustery outside,
include:
— any of the recipes from FSTT, 40– 46
- Some favorites:
Curried squash or pumpkin soup (FSTT, 43)
Creamy Cabbage with leeks and noodles (FSTT, 43)
Coleslaws (FSTT, 40)
Apple Crisp (FSTT, 45)
Chef's Tip:
Consider a recipe a guide when cooking. Things can be changed
slightly when preparing a meal whether it is to accommodate for an
intolerance or allergy or because you don’t have an ingredient.
A good example of this is for the apple crisp.
Gluten Free: 1 cup rice flour, 1/2 cup tapioca flour and 1/2 cup
potato starch. Mix in resealable bag and use needed quantity in the
recipe. Then store for the next time it is needed.
15J A N U A R Y W O R K S H O P
Diabetic: splenda, honey and maple syrup are good substitutions
for sugar.
Technique:
Introduce participants to the idea that each month they will be not
only be preparing food to enjoy for a meal but also learning
techniques that help to ensure a variety of fresh and preserved foods
are available year-round to enjoy.
- In February and March you will be exploring techniques for growing
sprouts in different mediums (water and soil) so you can enjoy fresh
green foods in winter.
- When Mother Nature and the teaching garden start producing fresh
foods you will switch to techniques that teach how to preserve an
over-abundance of foods by freezing, blanching and freezing, drying
(dehydrating), and canning so you can enjoy these foods later in the
year when they are out-of-season and hard to find locally.
- One team will focus their activities on fresh eating, one on the food
preservation technique, and another on clean-up so that each activity
wraps up at the same time. Different teams will rotate into fresh
eating, clean-up and “Technique” preparation each month.
Wrap-up and next meeting:
- Date of next workshop: _______________________.
- Where to meet: Kitchen/Community Centre - meeting space
Notes:
16F E B R U A R Y W O R K S H O P
Chapter
Workshop 2 – February
3
Purpose:
1. To learn how to design a small garden
2. To identify annual and perennial vegetables suitable for the garden
3. To prepare a seed order
4. To introduce the concept of sprouting as a fresh food option in the
winter months
5. To introduce different seed varieties and demonstrate various methods of
sprouting
6. To prepare and enjoy a seasonal and locally-sourced meal together
7. To provide a setting where participants can experience positive social
interactions with group members and the facilitators
Objectives:
By the end of this session participants will be able to:
1. Design a small backyard garden
2. Identify various seed sources and place a seed order for their garden
3. Identify different types of sprouters and source seeds for sprouting
4. Grow sprouts at home
5. Identify local and seasonal food items at the grocery store in February
6. Feel confident they can prepare February’s recipes at home
Agenda:
Activity 1: Introduction
Activity 2: Gardening
Activity 3: Sprouting
Activity 4: Cooking
Activity 5: Wrap-up & Next Meeting
17F E B R U A R Y W O R K S H O P
Preparation for the February workshop:
Gardening Cooking
Print off the generic Workshop Checklist for each month, pg 7–10.
Read the February chapter of FSTT, 51–83.
Print Shopping List Appendix 5
Bring vegetable seed catalogues
for February, and itemize what
from January workshop
is needed and where the item is
Bring graph papers, ¼-inch coming from
squared
Assemble sprout seeds and
Bring a sample of floating row sprouter(s) (mason jar, mesh,
cover. See explanation (FSTT, 3-tiered)
60)
5 days prior to the workshop,
New Participants? Bring tools: garden fork, hand start sprouting seeds: lentils,
tools, watering equipment, alfalfa, and mung beans
If new people measuring stick
join your group Make a copy of the reference
this month, chart of Available Foods
remember to: (FSTT, 75)
- Introduce the
facilitators
- Describe the The Workshop:
format of the Takes place in the kitchen/community centre. .
workshops
- Introduce and INTRODUCTION
distribute the
- Discuss the day’s agenda:
book
o Designing a small garden and preparing a seed order
- Emphasize the
need for a o Incorporating sprouts into the menu
commitment o Preparing a seasonal meal from recipes (FSTT, 76 – 78)
- Ask the
participants to
introduce
themselves
18F E B R U A R Y W O R K S H O P
The Garden
Refer to Logistics for each workshop on page 7 of this guide for:
Monthly tasks
Workshop preparation
Garden equipment checklist
At the garden
GARDENING FSTT, 51-73
- Discuss recommendations for the size of the garden; introduce plans
in the book (FSTT, 61–65).
Sample seed order: - Explain the concept of wide beds (FSTT, 54-55).
Salad Greens – 25g each - Discuss what vegetables are successful and productive in a small space
arugula, red kale, red (FSTT, 52-53).
mustard, kyona, tatsoi,
lettuce (can be a mix of - Discuss the idea of planting a small amount each month - use plans to
several varieties) illustrate, and emphasize why only a little of each vegetable is planted
1-2 pkgs lettuce – Crisphead each month.
1 pkg Frisee endive
- Talk about vegetable spacing and how to use this information to
5 g Spinach
1 pkg Swiss chard decide how much space each vegetable will need in your wide beds
1 pkg parsley (FSTT, 57-58).
1 pkg dill - Look at charts in the back of the chapter - explain how these help one
2 pkgs coriander
to figure out how often a vegetable can be planted. Give participants
5 g basil
25 g beets some idea of yields and recommendations for the number and/or
1-2 pkgs green onions type of seeds to buy (FSTT, 67-73).
5 g radish - Show a sample of the Floating Row cover: explain its properties and
125 g Sugar Snap Peas
125 g Shell Peas
uses. Explain that it should be ordered along with the seeds. It needs
125 g Snow peas to be slightly larger than 4 foot wide beds and of the kind that does
125g Bush beans not need support. Stokes seems to have the best price and provides
1-2 pkgs peppers – Sweet the right size and weight. Suggest doing a group order for delivery at
Pepper and Hungarian the next workshop (FSTT, 60).
Hot Wax
2-3 pkgs tomatoes - Summarize what needs to be done: make a list of what vegetables to
1 pkg cucumber – Diva or plant, decide how much and how often each vegetable will be planted,
other Middle Eastern make a garden plan, and compile a seed order.
type
1 pkg zucchini – bush type - Distribute several sheets of graph paper to participants, which they
can use to design their own garden at home.
19F E B R U A R Y W O R K S H O P
- Encourage participants to order some seed catalogues - not too many
as that can be overwhelming - and suggest that they order their own
seeds as a group, reiterating the cost advantages of ordering larger
packages of seeds rather than just the standard small package size.
Explain also that salad greens should be ordered individually, not as a
mix, because each variety performs better when planted separately.
Explain that a packet of arugula or red mustard does not go very far
and that it is far more economical to order larger package sizes of
seeds.
- Prepare a sample seed order for participants to see (see box left pg 19).
COOKING – FSTT, 74-78
Familiarize yourself with the selection of recipes for Session 2 from
February recipes (FSTT, 76–78), and try out the ones you are thinking of
making in the session at home first.
Refer to Logistics for each workshop on page 7 of this guide for:
Workshop preparation, recipe selection & scaling
Compiling grocery and equipment lists
Kitchen setup and food prep
Clean-up and wrap-up
You will need to print a copy of the Workshop Series Checklist,
pages 7 – 10 in this guide; one for each workshop and each facilitator.
This workshop focuses on the growth, preparation and preservation of
“local seasonal” foods.
What does that mean?
1) You only want to purchase foods that can be grown in your region
of Canada at local farms, in backyards and in community and
neighbourhood gardens.
2) It also means that in January you don’t typically include lettuce or
greens in the recipes (unless it’s frozen spinach or Swiss chard)
because these items can’t be grown in the cold winter months. You
will be eating the way your ancestors did when they had root cellars
and preserved foods to get them through until they could once again
work the fields and plant again.
20F E B R U A R Y W O R K S H O P
Selection of Recipes for Session 2 from February recipes (FSTT, 76–78)
- Recipes for February are based on seasonal and local food items
- Tie into Available Foods (FSTT, 75)
- Good choices for February include:
— any of the recipes from pages 76 – 78
- Some favorites:
Soba noodles with mung bean sprouts (FSTT, 76)
Hot and Sour Soup (FSTT, 76),
Grated Carrot and Sprout Salad (FSTT, 77)
Chef’s Tip: Glass jars with lids make ideal vessels for making salad
dressings. Just add your oil and vinegar and flavourings, and shake well.
Voila! Pour over salad and enjoy.
Technique – Sprouting Seeds in a Water Medium (FSTT, 74–75)
- In February and March you will be exploring techniques for growing
sprouts in different mediums (water and soil), so you can enjoy fresh
green foods in winter.
- Sprouts are a super-food that can be made just about any time. They
contain antioxidants, phytonutrients, enzymes, and a host of other
beneficial nutrients depending on the seeds they come from. They
contain all of the energy and building blocks for the new plants’
growth. These nutrients are essential for proper functioning of the
human immune system. They have preventative and disease-fighting
properties and are a wonderful addition to your diet in winter.
- What seeds can you sprout?
- alfalfa, amaranth
- broccoli, broccoli raab, buckwheat
- cabbage, canola, chickpea, corn, cress
- fenugreek, flax
- garlic chives
- hulless oats and barley
- kamut, lentils, lettuce mixes
- millet, mung beans, mustard
- onion, peas, quinoa
- radish, red clover, sunflower
- wheatgrass, various types of wheat
21F E B R U A R Y W O R K S H O P
Wrap-up & Next Meeting
- Date of next workshop: _______________________.
- Where to meet: Kitchen/Community Centre
Notes:
22M A R C H W O R K S H O P
Chapter
Workshop 3 – March
4
Purpose:
1. To learn how to start and maintain transplants for the garden
2. To understand the advantages and disadvantages of transplanting
3. To prepare transplants for the teaching garden
4. To introduce the concept of sprouting seeds in a soil medium (sunflower,
buckwheat, corn)
5. To prepare and enjoy a seasonal and locally sourced meal together
6. To provide a setting where participants can experience positive social
interactions with group members and the facilitators
Objectives:
By the end of this session participants will be able to:
1. Acquire the materials necessary to make transplants
2. Grow their own transplants at home
3. Identify different types of sprouts that can be grown in soil and grow
them at home
4. Identify local and seasonal food items at the grocery store in March
5. Feel confident they can prepare March’s recipes at home
Agenda:
Activity 1: Gardening
Activity 2: Cooking
Activity 3: Wrap-up & Next Meeting
23M A R C H W O R K S H O P
Preparation for the March workshop:
Gardening Cooking
Print off the generic Workshop Checklist for each month, pp 7–10
Read the March chapter of FSTT, 84–104.
Bring tray of already sprouted Print Shopping List Appendix 5
sunflower seeds for cooking for March, and itemize what is
facilitator to incorporate into needed and where the item is
the menu coming from
Nine days prior to the Make photocopies of recipes to
workshop prepare seeds, plastic be used in the cooking portion
tray and soil mix, and soak the of the session
seeds (FSTT, 96) Make copy of the reference
One week prior to the chart Available Foods
workshop, start sprouting seeds (FSTT, 97)
in soil mixture (buckwheat,
sunflower)
Bring transplanting supplies
(FSTT, 87):
Bagged sheep manure
Soilless mix
Blood and bone meal
Large Rubbermaid type
container
Transplant containers
(plastic greenhouse trays)
Seeds
Floating row cover for
participants, if ordered
24M A R C H W O R K S H O P
The Workshop:
INTRODUCTION
- Discuss the day’s agenda:
o Learning about transplants and starting transplants for the
teaching garden
o Incorporating soil-based sprouts into the menu
o Preparing a seasonal meal from recipes (FSTT 98–100)
The Garden
Refer to Logistics for each workshop on page 7 of this guide for:
Monthly tasks
Workshop preparation
Garden equipment checklist
At the garden
GARDENING- FSTT, 85–94
- Discuss what a transplant is and its advantages and disadvantages
(FSTT, 86).
- Discuss what vegetables are successful as transplants (FSTT, 93).
- Show participants all of the different materials used in starting
transplants (FSTT, 87).
- Make a batch of starting mix in the Rubbermaid type container
(FSTT, 87–88).
- Discuss planting depth and temperatures (FSTT, 88–89).
- Look at transplant schedules (FSTT, 93–94) and discuss how these
relate to the 350 or 500 square foot garden plans.
- Discuss multi-plant transplants and their advantages (FSTT, 89–90).
- Fill the greenhouse trays with starting mix and plant the selected
seeds (FSTT, 93–94).
- Discuss light requirements and the light table (FSTT, 90–91).
- Explain what ‘damping off’ is (FSTT, 91).
- If the group has done an order for the floating row cover, divide it up
between participants.
25M A R C H W O R K S H O P
Follow-up
- Facilitator must take care of the April vegetable transplants as well as
the peppers and tomatoes.
COOKING – FSTT, 74–78
Familiarize yourself with the selection of recipes for Session 3 from
March recipes (FSTT, 98–100), and try out ones you are thinking of
making in the session at home first.
Refer to Logistics for each workshop on page 7 of this guide for:
Workshop preparation, recipe selection & scaling
Compiling grocery and equipment lists
Kitchen setup and food prep
Clean-up and wrap-up
You will need to print a copy of the Workshop Series Checklist,
pages 7–10 in this guide; one for each workshop and each facilitator.
Selection of Recipes for Session 3 from March recipes (FSTT, 98–100)
- Recipes for March are based on seasonal and local food items.
- Tie into Available Foods (FSTT, 97)
- Good choices for March include:
— any of the recipes from FSTT, 98–100
- Some favorites:
Cheese and onion pie (FSTT, 98)
Black Bean Soup (FSTT, 100) or Onion Soup
(FSTT, 99)
Chickpea and sprout salad (FSTT, 98)
Something that includes sunflower sprouts as a meal
ingredient or as a garnish.
Chef's Tip:
- Remember when chopping onions or any round vegetable to
slice a small bit off one, making it flat and stable, place cut side
on board so it is not rolling around on you when cutting. Cut
as desired. This saves time and a lot of band-aids.
- Keeping fingers curled under and away from the blade is also a
good safety tip when cutting any food.
26M A R C H W O R K S H O P
Technique – Sprouting Seeds in a Soil Medium (FSTT, 95–96)
- It is a good idea to have the gardening facilitator grow sprouts at
home when making transplants for this month. They can share space
on the light table so they can be used in the workshop.
- Sprouts are a nice treat in late winter as your body starts to crave
something fresh and green
- Discuss sprout-making and demonstrate seeding a tray.
Wrap-up & Next Meeting
- Date of next workshop: _______________________.
- Where to meet: Garden
- At this time, facilitators can ask if some participants would like to
take more responsibility in the garden or the kitchen. And if so, they
should be encouraged to arrive early at either location. Keep in mind
that those participants taking a more active role in either area may
miss out on valuable instruction and experience.
27M A R C H W O R K S H O P
Notes:
28A P R I L W O R K S H O P
Chapter
5
Workshop 4 – April
Purpose:
1. To mark out and prepare first beds for planting
2. To learn how to transplant seedlings into the garden and shelter them
from possible frost and pests
3. To learn planting techniques for sowing seeds directly into the soil, and
for planting green garlic
4. To introduce the concept of eating foods that are locally available in
spring
5. To prepare and enjoy a seasonal and locally sourced meal together
6. To provide a setting where participants can experience positive social
interactions with group members and the facilitators
Objectives:
By the end of this session participants will be able to:
1. Amend garden soil with bagged manure and mark out the first beds of
the garden
2. Transplant seedlings into garden and direct seed selected vegetables
3. Protect seeds and new transplants from the weather and potential pests
4. Identify local and seasonal food items at the grocery store in April
5. Feel confident they can prepare April’s recipes at home
6. Preserve onions, leeks, chives by drying
Agenda:
Activity 1: Gardening
Activity 2: Cooking
Activity 3: Preserving
Activity 4: Wrap-up & Next Meeting
29A P R I L W O R K S H O P
Preparation for the April workshop:
Gardening Cooking
Print off the generic Workshop Checklist for each month, pg 7–10
Read the April chapter of FSTT, 105–129
Six to eight bags of composted Print Shopping List, Appendix
sheep manure or compost
5 for April, and itemize what is
Seeds needed and where the item is
Transplants coming from
Row Cover for the teaching Wild leeks and perennial onions
garden may need to be acquired from
Four to six bulbs of garlic for “the wild” if you know what to
planting as green garlic look for and where to find them
Jerusalem artichokes for (FSTT, 117)
planting and sharing with Chives and garlic chives come
participants back from year-to-year in
perennial gardens, and you may
have to source them from a
friend or your own garden
If you can’t find any of the
above, purchase some leeks
from the grocery store to
demonstrate dehydrating
technique
Make a copy of the reference
chart Available Foods
(FSTT, 119)
30A P R I L W O R K S H O P
The April Workshop:
Starts at migrates to
The Garden
Refer to Logistics for each workshop on page 7 of this guide for:
Monthly tasks
Workshop preparation
Garden equipment checklist
At the garden
GARDENING - FSTT,105–116
- Arrive at the garden at least ½–hour before the workshop.
- If there are a few participants who would like to take more
responsibility in the garden, ask if they would also like to arrive early.
- Begin by digging the April bed or beds and as participants arrive ask
them to help with the digging.
- Explain that once the area is dug, it should not be walked on.
- Once everyone has arrived Demonstrate:
- how to dig with the fork
- how to remove weeds and roots in the soil
- how to break up large clumps of soil
- how to kill white grubs and June bug larvae if
present
- Once the beds are dug, use the 4–foot marker stick to demonstrate
how to make a 4–foot wide bed, including walkways. Show how
each side of the bed can be accessed from the adjacent walkway and
reinforce the idea that the bed is not to be walked on once it has been
dug (FSTT, 54–55, 110).
- Discuss with participants the plan for the April beds (FSTT, 63–65).
31A P R I L W O R K S H O P
- Bring out the seeds and the transplants and mark sections of the bed
where each vegetable is to be planted.
- Plant the April bed. Follow instructions (FSTT, 110–113).
- Take care not to get soil on the leaves of the new transplants. Bring a
bucket of water and give each transplant 2 cups of water, gently and
with care not to get soil on the leaves. If you are able to water this
garden with a sprinkler then watering from the bucket is not
necessary. It is important that the transplants are watered
immediately after planting. The vegetables that are direct seeded can
wait for rain if necessary.
- Once planting is completed, cover the April bed with a length of
floating row cover (FSTT, 114) and place rocks at 2–3 foot intervals
along the perimeter. Make sure the cover is not too tight so that the
plants have room to grow underneath.
- If water is available it is good to water the beds thoroughly, for about
1 hour. However, relying upon Mother Nature and rain is usually
successful.
- If Jerusalem Artichokes (FSTT, 115) are available, offer them to
participants. Jerusalem artichokes are an excellent source of calcium,
magnesium vitamin B and iron. They have an easily digested starch
that is safe for diabetics. If they are not available locally, they are for
sale through Johnny’s Selected Seeds in Albion, Maine.
- Once the bed is planted, go to the kitchen/meeting facility for a
discussion on soil fertility (FSTT, 106–108).
FOLLOW UP
- Prepare another tray of transplants to plant in May (FSTT, 93–94).
- These transplants must be maintained along with the pepper and
tomato transplants.
- Sometime in May the tomato and pepper transplants will need to be
moved into larger containers.
COOKING – FSTT, 117–123
Familiarize yourself with the selection of recipes for Session 4 from
April recipes (FSTT, 120–123), and try out ones you are thinking of
making in the session at home first.
32A P R I L W O R K S H O P
Refer to Logistics for each workshop on page 7 of this guide for:
Workshop preparation, recipe selection & scaling
Compiling grocery and equipment lists
Kitchen setup and food prep
Clean-up and wrap-up
You will need to print a copy of the Workshop Series Checklist,
pages 7–10 in this guide; one for each workshop and each facilitator.
Selection of Recipes for session 4 from April recipes, FSTT, 120–123,
- Recipes for April are based on seasonal and local food items
- Tie into Available Foods. (FSTT, 119)
- Good choices for April include:
— any of the recipes from FSTT 120–123
- Some favorites:
Garlic Noodles (FSTT, 121)
Roasted Onions, Carrots, and Parsnips (FSTT, 122)
Strawberry-Rhubarb Crisp (FSTT, 119) –recipe not
in book, but referenced.
Chef's Tip:
- Garlic can burn quickly if cooked over high heat. Make sure
you have a low heat under your pan to produce a sweet
delicious flavour!
Preservation Technique – Drying/Dehydration
This month we will be preserving foods by dehydrating. Just about anything
can be dehydrated, including fruit, vegetables and herbs. Most fruits and
vegetables are 80–95 percent water. By removing the water content of your
produce a significant amount of food can be stored in very little space, at
room temperature, in glass jars with tight fitting lids. Most dehydrated
produce can be kept in jars optimally for one or up to two years before they
lose significant flavour or nutritional value.
There are many different models of dehydrators, so you need to do your
research before you purchase one. Most dehydrators come with recipe
booklets and guides on preparing and storing dehydrated foods. Recipes are
also available on the Internet.
- For this workshop consider dehydrating green garlic, green onions,
chives, and wild leeks, whatever you have available to you…
33A P R I L W O R K S H O P
- Demonstrate how to clean and prepare these items for drying.
- Demonstrate how to use oven or dehydrator to dry these vegetables.
- Discuss different types of dehydrators and
which ones are best for which types of food.
- Demonstrate how to properly store dehydrated
foods to ensure that they remain suitable for use
for up to two years. Bring small mason jars and
lids for demonstration.
Depending on the fruit or vegetable, dehydrated
foods can be eaten as chips, incorporated into trail mix, and used in soups
and stews where they will be rehydrated by the water or stock being
used. They are actually very versatile items to keep on hand in your
pantry or cold-storage.
Wrap-up & Next Meeting
- Date of next workshop: _______________________.
- Where to meet: Garden – encourage participants to arrive early if
they would like to.
Notes:
34M A Y W O R K S H O P
Chapter
Workshop 5 – May
6
Purpose:
1. To turn and prepare soil and plant the May bed(s) in the teaching garden
2. To weed the garden
3. To harvest any foods that are available from the April beds
4. To introduce the concept of preserving food for future use by freezing
rhubarb
5. To prepare and enjoy a seasonal and locally sourced meal together
6. To provide a setting where participants can experience positive social
interactions with group members and the facilitators
Objectives:
By the end of this session participants will be able to:
1. Amend garden soil with bagged manure and mark out the May beds of
the garden
2. Transplant seedlings into garden and direct seed selected vegetables
3. Recognize what foods can be harvested in their gardens
4. Identify local and seasonal food items at the grocery store and local
markets in May
5. Feel confident they can prepare May’s recipes at home
6. Preserve rhubarb by freezing
Agenda:
Activity 1: Gardening
Activity 2: Freezing
Activity 3: Cooking
Activity 4: Wrap-up & Next Meeting
35M A Y W O R K S H O P
Preparation for the May workshop:
Gardening Cooking
Print off the generic Workshop Checklist for each month, pg 7–10
Read the May chapter of FSTT, 131–151.
Six to eight bags of composted Print Shopping List Appendix 5
sheep manure or compost for May, and itemize what is
Seeds needed and where the item is
Three to four bulbs of garlic for coming from
green garlic One week prior to the
Transplants workshop, source extra rhubarb
to bring into class for
Two to three parsley plants
participants to prepare for
Night before workshop soak freezing
bean seeds
Also source sorrel, garlic chives
Take care of transplants, water and chives to bring in
them well on the morning of
the workshop Make copy of the reference
chart Available Foods
(FSTT, 140)
Evaluate what can be brought
in for the meal from own
garden
The May Workshop:
Starts at migrates to
36You can also read
